CREAMY CARAMELS
I discovered this caramel recipe in a local newspaper years ago and have made these soft buttery caramels ever since. I make them for Christmas, picnics and charity auctions-and they are so much better than store-bought caramels. Once people have a taste, they ask for the recipe. -Marcie Wolfe, Williamsburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 pounds.
Number Of Ingredients 5
Steps:
- Line an 8-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside., In a large heavy saucepan, combine sugar, corn syrup and remaining butter; bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring., Remove from the heat; stir in milk. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from the heat; stir in vanilla., Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 72 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 45mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CARAMELS
Melt-in-your-mouth, rich and smooth homemade caramels--there's nothing like them.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 64
Number Of Ingredients 4
Steps:
- Grease bottom and sides of square baking dish, 8x8x2 or 9x9x2 inches, with butter.
- Heat all ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly. Cook about 35 minutes, stirring frequently, to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately spread in baking dish. Cool completely, about 2 hours.
- Cut into 8 rows by 8 rows, using kitchen scissors or sharp knife. Wrap individually in waxed paper or plastic wrap. Store wrapped candies in airtight container at room temperature.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Candy, Sodium 15 mg
SOFT CHEWY CARAMELS
One of my first experiences with cooking was helping my mother make these caramels. We'd make up to 12 batches each year. Today, I do at least 95 percent of the cooking at home, but my wife does much of the baking. -Robert Sprenkle, Hurst, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2-1/2 pounds.
Number Of Ingredients 4
Steps:
- Line a 15x10x1-in. pan with foil; grease the foil with 1 tablespoon butter. In a heavy saucepan over medium heat, melt remaining butter. Add the brown sugar, milk and corn syrup. Cook and stir until candy thermometer reads 250° (hard-ball stage). , Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.
Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 32mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
LOVELY LIGHT CARAMELS
This is my mothers recipe. The only one I'll use. If you don't cook it to 230, more like 220 you will have a lovely caramel sauce instead of caramels. (My mom lives in a higher altitude and her caramels must reach 242 degrees to be firm enough.)
Provided by startnover
Categories Candy
Time 15m
Yield 1 pan
Number Of Ingredients 6
Steps:
- In a heavy sauce pan stir together the sugar, karo and 1 c of cream.
- Cook on medium to medium high stirring almost constantly till it reaches about 235 degrees on a candy thermometer. To test, place cold water in a cup and drop about 1 teaspoon of the mixture into it.if the mixture can be formed into a soft ball with your fingers it is ready.
- While stirring constantly add the other cup of cream very slowly. Cook till temp reaches bout 235 again.
- Remove from heat and stir in butter and vanilla. If you desire nuts stir the in now.
- Pour into a lightly buttered 9 by 9.
- Allow to cool.
- Cut into squares and wrap in wax paper or keep in pan and cover with plastic .
Nutrition Facts : Calories 5946.1, Fat 269.6, SaturatedFat 167.9, Cholesterol 896.1, Sodium 1257.9, Carbohydrate 937.5, Sugar 583.3, Protein 10.7
CREAMY SOFT CARAMELS
Rich, creamy, smooth, soft...those are just a few reasons to love these old-fashioned caramels. Purchased caramels just can't compare.-Sharon Struthers, Belgrade, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line a 9-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside. In a large saucepan, combine the sugars, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Stir in corn syrup; return to a boil. Remove from the heat; slowly stir in milk. , Cook and stir over medium-low heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in vanilla. Pour into prepared pan. Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.
Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 28mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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4.8/5 (135)Total Time 2 hrs 10 minsServings 120Calories 90 per serving
- Measure the vanilla into a small container, and set it aside for later., Cut the butter into 1" chunks, to help it melt faster.
- Combine the cut-up butter, half & half, corn syrup, sugars, and salt in a heavy-bottom, 5- to 6-quart saucepan., Heat the mixture over medium-low heat until everything has melted, stirring constantly.
- Attach a candy thermometer to the side of the pan., Cook slowly, stirring constantly, until the mixture reaches 248°F, or until a small amount dropped in cold water forms a firm ball.
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